Using common spices, whip up this Homemade Taco Seasoning recipe in a flash! It's cheaper and tastier than the stale store-bought packets, too.
My favorite way to make tacos is to use Homemade Taco Seasoning for ground beef, 2 tablespoons per pound. I also use it for Dorito Taco Salad, Healthy Turkey Tacos, classic Taco Dip and in my favorite Taco Soup.
You can make a giant batch and keep it on hand at all times to use in original or classical ways.
Taco seasoning is easy and cheap to buy, but it's even easier and cheaper to make at home.
More importantly, it tastes GREAT.
This homemade Taco Seasoning mix is made of common pantry spices that you probably already have on hand: Chili powder, cumin, paprika, ground coriander, and cayenne pepper. Throw in some salt and, if you want, corn starch as a thickening agent.
(Hint: for a grain free option, lose the corn starch and keep ALL the flavor!)
I like Homemade Taco Seasoning first and foremost because of the taste. It never tastes stale or fake, and it can be customized easily depending on what you like.
Homemade Taco Seasoning Recipe
- 1/4 cup chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon cornstarch (optional)
- In a small bowl, whisk together chlii powder, cumin, paprika, coriander, cayenne pepper, and salt to taste (I like 2 teaspoons), Whisk in cornstarch if desired.
- Store covered in a dark place and use within 1 month. To use, add 2 tablespoons of seasoning for every pound of ground meat.
How to Make Sauerkraut
- 5 pounds green cabbage quartered, cored, and sliced lengthwise 1/8 inch thick
- 3 tablespoons kosher salt
- 1 tablespoon juniper berries
- Combine half of cabbage and half of salt in large bowl. Forcefully knead salt into cabbage until cabbage just begins to soften, about 3 minutes. Add remaining cabbage and salt and continue kneading until all cabbage has softened and begins to give off moisture, about 3 minutes. Stir in juniper berries.
- Transfer cabbage and any accumulated liquid to sterilized 1-gallon ceramic crock, pressing down firmly with clean fist or sterilized flat headed potato masher to eliminate air pockets. Top cabbage with clean plate just small enough to fit inside crock and weigh plate down with clean rock or quart jar filled with water. Cover with triple layer of cheesecloth, securing in place with rubber band. Let ferment at room temperature, 65 to 75 degrees, for 2 hours.
- Remove cheesecloth and weight, and press plate firmly onto cabbage. Replace weight and cheesecloth and let ferment 2 more hours. Repeat process twice more, or until cabbage is fully submerged under brine. (If brine doesn't completely submerge cabbage within 24 hours, cover cabbage with mixture of 1 cup water and teaspoon salt).
- Check cabbage every 2 days, pressing down cabbage to keep it submerged (top off with additional brine, made following instructions in step 3, as needed). Let ferment until sauerkraut has reached desired level of fermentation, 5 to 10 days. Transfer sauerkraut and brine to glass jars with tight-fitting lids and refrigerate. Sauerkraut can be refrigerated for up to 2 months.